SEMIYA/VERMICELLI UPMA

                       SEMIYA/VERMICELLI UPMA

                                                         (Serves 2)

Upma is a south Indian dish. Made from Vermicelli/Rava/Idli /Cracked Wheat (Fada). Upma is a quick and easy dish to prepare.

INGREDIENTS:

·      1 cup Vermicelli

·      1 ½ cup Boiled Water

·      1 ½ T (For seasoning) and 2 tsp. (For roasting vermicelli) Oil

·      1 Whole Dry Kashmiri Red Chili, cut it in half

·      ½ tsp. Mustard Seeds

·      2 tsp. Raw Peanuts

·      1 tsp. Chana Dal

·      1 tsp. Urad Dal

·      8-10 Broken Cashews

·      5-6 Curry Leaves

·      2 Pinch Asafoetida

·      Pinch Turmeric Powder, to give light pale yellow color to the dish

·      1 Purple Onion OR ¾ cup, chopped

·      ¼ cup Peas, boiled

·      2-3 Green Chilies or as per taste, slit lengthwise then cut into 1” size pieces

·      Salt as per taste

·      2-3 tsp. Sugar or as per taste

·      1 T Coconut Shreds Fresh/Frozen

·      2 T Lemon Juice

·      2 T Coriander Leaves, chopped

·      1 tsp. Ghee (Clarified Butter), to add at the end to give unique aroma to the dish

LET’S COOK:

Heat 2 tsp. Oil in a heavy bottom non-stick pan and stir fry vermicelli on medium low flame for 2-3 minutes until vermicelli turns light golden brown in color. Transfer in a bowl. (NOTE: Omit this step if you are using Roasted Vermicelli). This step is important to avoid getting sticky upma.

In same pan heat 1 ½ T Oil over medium flame, once oil is hot add mustard seeds and let them pop.

Add dry Kashmiri red chili pieces and raw peanuts and stir fry peanuts for 1 minute.

Add chana dal and stir fry for 30 seconds and add urad dal and stir fry for 30 seconds, then add broken cashews and stir fry them until light golden brown in color.

Add curry leaves, asafoetida, turmeric powder, and chopped onion and stir-fry for 2-3 minutes.

Add boiled peas, chopped green chilies, salt, sugar and coconut shred and sprinkle some water couple of time until onion turns translucent.

Add roasted vermicelli and 1 ½ cup boiled water and mix gently and cover the pan and cook for 4 to 5 minutes.

Open the pan and add tsp. ghee on top and half portion of chopped coriander leaves and mix.

Cook further for 1-2 minutes.

Switch off the heat and add lemon juice and remaining half portion of the coriander leaves and keep pan covered for 4-5 minutes, then fluff up upma with the fork and transfer in serving bowl.

Serve hot Vermicelli Upma with Yogurt Raita and Urad Dal Papad on side.

Enjoy…

NOTE:

Add Carrots if you prefer. Add at the same time when you add peas.